ANNEX
DRAFT STANDARD FOR OREGANO
(At Step 3)
1. SCOPE
This standard applies to dried leaves/flowers of species or hybrids of all products traded as oreganooffered for industrial food production and for direct consumption including for catering purposes or for repackaging if required.
2. DESCRIPTION
2.1.Product Definition
Dried oregano is the product obtained from the leaves and the flowering tops of all products traded as oregano and processed in an appropriate manner, undergoing operations such as cleaning, drying, rubbing, and sifting.
2.2. Styles
Dried oregano may be offered in one of the following styles:
a)Whole/Crushed/Rubbed: processed into varying degrees ranging from a course to fine crush
b)Ground/Powdered: processed into powders
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1. Composition
Product as defined in Section 2.
3.2. Quality Factors
3.2.1. Odour, flavor and colour
Dried oregano shall have a characteristic odour and flavor (fragrant, warm, unpungent and bitter flavour) varying according to the chemical strain of the main components of the volatile oil (carvacrol and/or thymol). Dried oregano shall be free from any foreign odour or flavor and especially from mustiness. Dried oregano shall have a characteristic colour varying from pale greyish yellow green to dark green.
3.2.2. Infestation
Dried oregano shall be free from live insects and practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision).
3.2.3. Classification
Whole/Crushed/Rubbed oregano are classified in three classes/grades according physical and chemical requirements as specified in Table 1 and 2, respectively. On the other hand, classification for ground/powdered oregano is not applicable.
-Extra
-Grade/Class I
-Grade /Class II
3.2.4. Physical Characteristics
Whole/Crushed/Rubbed oregano shall comply with the physical requirements specified in Table 1. On the other hand, classification for ground/powdered oregano is not applicable.
Table 1. Physical requirements for whole/crushed/rubbed oregano
Parameters / Extra / Class/Grade I / Class/Grade IIExtraneous matter (¹)
(maximum % mass fraction) / 1 / 2 / 2
Foreign matter content (²) (maximum % mass fraction) / 0.1 / 0.1 / 0.1
Oregano powder (smaller than 40 mesh/420 μm maximum %) / 5 / 10 / 20
(¹): All vegetable matter from the specific plant other than the required part. The proportion of stalks which have dimensions exceeding 7 mm in length and 3 mm in diameter shall not be more than 50% (w/w) of total extraneous matter content.
(²): Any visible and/or apparent matter or material not usually associated with the oregano such as olive leaves, strawberry leaves and sumac leaves.
3.2.5. Chemical Characteristics
Whole/crushed/rubbed oregano and ground/powdered oregano shall comply with the chemical requirements specified in Table 2.
Table 2. Chemical requirements for whole/crushed/rubbed oregano and ground/powdered oregano
Parameters / Whole/Crushed/Rubbed oregano / Ground /Powdered oreganoExtra / Class/
Grade I / Class/
Grade II
Moisture, % mass fraction, maximum / 11 / 12 / 12 / 12
Total ash, % mas fraction (dry basis), maximum / 9 / 10 / 12 / 12
Acid-insoluble ash, %mass fraction (dry basis), maximum / 1.2 / 2 / 2 / 2.5
Volatile oils, ml/100 g (dry basis), minimum / 2.5 / 2.0 / 1.5 / 1.5
3.3. Classification of “Defectives”
The representative sample taken from a lot that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based on sample averages), should be considered as a “defective”.
3.4 Lot Acceptance
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number of the appropriate sampling plan. For factors evaluated on a sample average, a lot will be considered acceptable if the average meets the specified tolerance, and no individual sample is excessively out of tolerance.
4. FOOD ADDITIVES
No food additives and flavorings are permitted in the products covered by this standard.
5. CONTAMINANTS
5.1. The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).
5.2. The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.
6. FOOD HYGIENE
6.1. It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for Spices and Dried Aromatic Herbs (CAC/RCP 42-1995 under Rev), Code of Hygienic Practice for Low-Moisture Foods(CAC/RCP 75-2015) (Annex III)and other relevant Codex texts, such as codes of hygienic practice and codes of practice.
6.2. The products shall comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. WEIGHTS AND MEASURES
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper declaration of contents for the product.
8. LABELLING
8.1.The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions apply:
8.2. Name of the Product
8.2.1. The name of the product shall be “dried oregano or oregano”.
8.2.2. The scientific name of the product shall be noted.
8.2.3. The name of the product may include an indication of the style/grade.
8.3 Country of origin (Optional)
8.4. Labelling of Non-Retail Containers
Information for non-retail containers shall be given either on the package or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
9. METHODS OF ANALYSIS AND SAMPLING
9.1. Methods of Analysis
Table 3. Methods of Analysis
Provision / Method / PrincipleMoisture / ISO 939:1980
[ISO 760:1978]
AOAC 941.11
[AOAC 986.21] / Distillation
Total ash / ISO 928:1997
AOAC 941.12 / Gravimetry
Acid-insoluble ash / ISO 930:1997 / Gravimetry
Volatile oils / ISO 6571:2008
AOAC 962.17 / Distillation
Extraneous matter / ISO 927:2009 / Visual examination
Foreign matter / ISO 927:2009 / Visual examination
9.2. Sampling Plan
To be developed
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